Monday, I shared my take on Jezebel Sauce, and how I worked it into a kindofa theme for our Easter dinner; on top of a block of cream cheese for crackers, and spooned over the ham in the slow cooker.
Today, I am gonna share the third wheel of this theme, and the one that helped me use up all of that wonderful sauce; so of course, I need to make more.
I had some Polish sausage in the fridge that needed using, but if you have those little
smokies, or even frozen meatballs, go ahead and use them instead.
•1 cup (or so) Jezebel Sauce
Note: this made enough to comfortably feed five folx as part of an appetizer assortment.
Cut the kielbasa into 1/4 inch slices.
Warm a large skillet over medium heat, add the slices, and cook until nicely crisped before flipping and browning the other side.
Note: the kielbasa I used was fully cooked, so I only needed to get the slices browned a bit. If you are using uncooked sausage or meatballs, cook according to your fave slow cooker; three to four hours on low.
Add the Jezebel Sauce to the pan and stir into the kielbasa until it is evenly coating all of the slices.
Reduce the heat to low and continue to cook until the sauce is reduced to a glaze and coating the slices evenly.
Note: I was using my fave large non-stick skillet. If your skillet is not non-stick, be prepared to be standing and watching and stirring a lot.